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Hot pot seasoning as well as preparation method and use method thereof

A technology for hot pot base material and soup material, which is applied to the field of concentrated hot pot base material, can solve the problems of poor flavor, worrying quality, inconsistent materials, etc., and achieves simple and easy production method, simple and reasonable use method, and safe source. reliable results

Inactive Publication Date: 2016-02-10
周兴星
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] There are various methods of hot pot bottom materials in China, but most of them have poor flavor and poor quality, and there are serious problems such as materials that do not meet hygienic standards, abuse of preservatives, and exceeding standards, and food safety cannot be guaranteed

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0047] Make chafing dish A according to the method of the present invention

[0048] 1) Make soup

[0049] 300 grams of capsicum and 4 grams of ginger are crushed and ground in a pulverizer;

[0050] Put 100 grams of butter, 100 grams of lard and 200 grams of vegetable oil in a pot, heat it up to 100°C on high heat, then turn it down to low heat, slowly put the ground peppers into the pot, cook until slightly black, add 100 grams of bean paste and ground ginger in the previous step and boiled at 120°C for 60 minutes to form a blanched sauce;

[0051] Mix the sauce with 4 kg of beef bone soup, add 2 grams of homemade chili powder mixture, stir evenly, and then filter with a colander with a pore size of 2 mm to separate the soup from large insoluble particles to obtain soup stock.

[0052] 2) Prepare secret ingredients

[0053] Prepare the secret ingredients according to the content of the following ingredients:

[0054] 0.04 grams of star anise, 0.02 grams of three Nye, 0.0...

Embodiment 2

[0059] Make chafing dish B according to the method of the present invention

[0060] 1) Make soup

[0061] 200 grams of capsicum and 2 grams of ginger are crushed and ground in a pulverizer;

[0062] Put 100 grams of butter, 100 grams of lard and 100 grams of vegetable oil in a pot, heat it up to 80°C on high heat, then turn it down to low heat, slowly put the ground peppers into the pot, cook until slightly black, add 50 grams of bean paste and ground ginger in the previous step are boiled at 80°C for 30 minutes to form a blanched sauce;

[0063] Mix the sauce with 3 kg of beef bone soup, add 1 gram of bulk compound spices, stir evenly, and then filter with a colander with a pore size of 1 mm to make the soup and large particles of insoluble matter to obtain soup stock.

[0064] 2) Prepare secret ingredients

[0065] Prepare the secret ingredients according to the content of the following ingredients:

[0066] 0.02 grams of star anise, 0.01 grams of three Nye, 0.03 grams ...

Embodiment 3

[0071] Make chafing dish C according to the method of the present invention

[0072] 1) Make soup

[0073] 400 grams of capsicum and 6 grams of ginger are crushed and ground in a pulverizer;

[0074] Put 500 grams of vegetable oil in the pot, heat it up to 140°C on high heat, then turn to low heat, slowly put the ground peppers into the pot, cook until slightly black, add 150 grams of bean paste and grind it in the previous step Good ginger and boiled at 140°C for 90 minutes to form a scalding sauce;

[0075] Mix the sauce with 5 kg of beef bone broth, add 4 grams of homemade chili powder mixture, stir evenly, and then filter with a colander with an aperture of 2 mm to make the soup and large particles of insoluble matter to obtain soup stock.

[0076] 2) Prepare secret ingredients

[0077] Prepare the secret ingredients according to the content of the following ingredients:

[0078] 0.06 grams of star anise, 0.04 grams of three Nye, 0.1 grams of fennel, 0.11 grams of amom...

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PUM

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Abstract

The invention provides hot pot seasoning which comprises a soup material and a special condiment package, wherein the soup material comprises beef bulalo, edible oil, hot pepper, ginger, bean halves and compound spice; the special condiment package comprises the following materials: 0.02 to 0.06 part of star anise, 0.01 to 0.04 part of kaempferia galanga, 0.03 to 0.10 part of fennel, 0.05 to 0.11 part of fructus amomi, 0.01 to 0.06 part of amomum kravanh pierre ex Gagnep., 0.04 to 0.07 part of cassia bark, 0.03 to 0.07 part of amomum tsaoko, 0.01 to 0.03 part of flos caryophylli, 0.005 to 0.02 part of dried orange peel, 0.02 to 0.08 part of Szechuan lovage rhizome, 0.03 to 0.08 part of bay leaf, 0.01 to 0.05 part of pepper, 0.01 to 0.05 part of sesame, 0.005 to 0.02 part of fructus momordicae, 0.07 to 0.15 part of fructus gardeniae, 0.005 to 0.02 part of purple perilla, and 0.01 to 0.04 part of semen alpiniae katsumadai.

Description

technical field [0001] The invention relates to the field of food, in particular to a concentrated hot pot bottom material. Background technique [0002] Generally speaking, hot pot is a cooking method that uses a pot as a utensil, boils the pot with a heat source, and boils water or soup to boil food. It can also refer to the pots used in this cooking method. Its characteristic is that it is eaten while cooking, or the pot itself has a heat preservation effect. When eating, the food is still steaming, and the soup is combined into one. Hot pot is eaten now and hot, spicy and salty, oily but not greasy, sweating profusely, extremely hearty, relieving stagnation and dehumidification, suitable for the climate of mountains and rivers, suitable for all ages, and a good product in winter. [0003] Typical hot pot ingredients include all kinds of meat, seafood, vegetables, soy products, mushrooms, egg products, etc., which are boiled in boiling water or at the bottom of a special...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L27/10
CPCA23V2002/00A23V2200/08
Inventor 周兴星
Owner 周兴星
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